Name: Creamy Pumpkin Hummus with Pumpkin Seeds and Smoked Paprika Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Middle Eastern
Ingredients: 1 14-ounce can chickpeas, drained; 1 cup pumpkin puree (or roasted pumpkin); 1 teaspoon salt; ½ teaspoon chili powder; ½ teaspoon ground cumin; 1 tablespoon extra virgin olive oil; 2 tablespoons tahini; 2 tablespoons lemon juice; 3 cloves garlic; Olive oil; Pumpkin seeds; Watercress; Nigella seeds; Smoked paprika

If you’re looking for a cozy, creamy dip that screams fall flavors but is totally unique, you’ve got to try my Creamy Pumpkin Hummus with Pumpkin Seeds and Smoked Paprika Recipe. This isn’t your everyday hummus — the pumpkin adds such a luscious, velvety texture and subtle sweetness that pairs perfectly with the smoky kick of paprika and crunch of toasted pumpkin seeds. Trust me, whether it’s game day, a casual get-together, or just a snack for yourself, this recipe will have you hooked in no time.

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Why You’ll Love This Recipe

Velvety Texture: The pumpkin puree makes this hummus incredibly smooth and creamy without adding heaviness.
Flavor Boost: Smoked paprika and pumpkin seeds add a smoky crunch that elevates every bite.
Quick and Easy: Ready in just 10 minutes with simple pantry staples.
Versatile Snack: Perfect for spreading, dipping, or as a unique party appetizer that everyone will ask about.

A bowl of thick pumpkin hummus with a smooth, creamy orange surface, swirled in the middle to create a slight well filled with olive oil. On top, there are green pumpkin seeds, small green microgreens, and a sprinkle of crushed red and black spices, adding texture and color contrast to the orange hummus. The bowl is white and sits on a white marbled surface with two small flatbreads that have light brown spots leaning next to it. Nearby, there is a gray and white striped cloth and a partially visible glass jar with pumpkin seeds. Two small orange pumpkins are in the bottom corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Choosing the right ingredients for your Creamy Pumpkin Hummus with Pumpkin Seeds and Smoked Paprika Recipe really makes all the difference. I usually lean towards canned chickpeas for ease, but feel free to roast fresh pumpkin for a more intense flavor! Here’s what you want to gather:

Chickpeas: Canned chickpeas are perfect here; just drain and rinse to remove any excess salt and starch.
Pumpkin puree: Use canned pumpkin puree or fresh roasted pumpkin for a deeper, fresher taste.
Salt: Balances the flavors and brings out the savoriness of the hummus.
Chili powder: Adds just a hint of warmth without overpowering the pumpkin’s sweetness.
Ground cumin: Classic warming spice that complements the pumpkin and chickpeas beautifully.
Extra virgin olive oil: For richness and that silky finish we all love in good hummus.
Tahini: The sesame paste is essential for that authentic hummus texture and nutty depth.
Lemon juice: Freshly squeezed brings brightness and balances the creaminess.
Garlic: Fresh cloves for a punch of savory flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Creamy Pumpkin Hummus with Pumpkin Seeds and Smoked Paprika Recipe is how easy it is to tweak it depending on your taste and dietary needs. Don’t be afraid to get creative and make it yours!

Spice Level Adjustment: I sometimes add a pinch of cayenne if I want a little extra heat – my family goes crazy for that little kick.
Nut-Free Version: If you’re allergic to sesame, swap tahini with sunflower seed butter for a similar creamy effect.
Herb Infusion: Adding fresh rosemary or thyme during blending gives the hummus a lovely earthy note I discovered by accident but now swear by.
Roasted Pumpkin: For an extra depth of flavor, roast pumpkin chunks with a drizzle of olive oil and a sprinkle of salt before pureeing.

How to Make Creamy Pumpkin Hummus with Pumpkin Seeds and Smoked Paprika Recipe

Step 1: Gather and Prep Your Ingredients

Before turning on your food processor, make sure your canned chickpeas are drained and rinsed well — this helps avoid any gritty texture. If using fresh roasted pumpkin, let it cool slightly. Peel your garlic cloves and have all your spices handy because once you start blending, the process goes fast.

Step 2: Blend Everything Until Lusciously Smooth

Pop the chickpeas, pumpkin puree, salt, chili powder, cumin, olive oil, tahini, lemon juice, and garlic cloves into your food processor. Give them a good whirl until creamy and smooth. You might need to scrape down the sides a couple times — I always do to make sure everything blends evenly. If it feels too thick, add a splash of water (just a teaspoon at a time) until you hit that perfect creamy consistency.

Step 3: Taste and Adjust Seasonings

This is key. I like to taste before serving and tweak salt, lemon juice, or spices. Sometimes a little extra cumin or chili powder wakes up the whole dip. Remember, flavors meld beautifully if you make it in advance and chill it for a couple hours.

Step 4: Garnish and Serve

Spread your pumpkin hummus in a shallow bowl. Drizzle with extra virgin olive oil, scatter hearty pumpkin seeds, a sprinkle of smoky smoked paprika (this spice makes the flavor!), and I love adding a few sprigs of peppery watercress or some nigella seeds for texture. It looks stunning — everyone always asks for the recipe.

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Pro Tips for Making Creamy Pumpkin Hummus with Pumpkin Seeds and Smoked Paprika Recipe

Use High-Quality Pumpkin Puree: I found that fresh-roasted pumpkin gives the most vibrant flavor, but canned puree works perfectly for convenience.
Don’t Skip Rinsing Chickpeas: This little step avoids bitterness and helps the hummus stay bright and fresh tasting.
Add Water Slowly: A dash or two to adjust thickness makes a big difference in achieving that creamy texture without watering down flavor.
Garnish Creatively: Smoked paprika not just adds color but a rich smoky layer — don’t underestimate its power in this recipe.

How to Serve Creamy Pumpkin Hummus with Pumpkin Seeds and Smoked Paprika Recipe

A white bowl filled with creamy pumpkin-colored hummus with a smooth and thick texture, swirled in the middle to hold a small pool of olive oil that glistens warmly. On the left side of the hummus, there is a sprinkle of dark pumpkin seeds, bright green microgreens, small black seeds, and a dusting of orange-red spice powder. The bowl is placed on a white marbled surface, with triangular pieces of light brown flatbread arranged behind it. A gray and white striped cloth is partially visible on the right side of the image. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I generally go for a drizzle of fruity extra virgin olive oil, a good handful of toasted pumpkin seeds for crunch, and a gentle dusting of smoked paprika to boost the smoky notes. Sometimes I add fresh herbs like cilantro or parsley if I want it brighter. These garnishes don’t just look pretty—they really elevate every bite.

Side Dishes

This pumpkin hummus pairs beautifully with warm pita bread, crisp vegetable sticks like carrots and cucumber, or even sliced apples for a sweet-savory combo my kids adore. I also love serving it alongside roasted root veggies or as a spread on sandwiches to add moisture and flavor.

Creative Ways to Present

For a party, I like to place the hummus in a shallow dish and create a swirl pattern with the back of a spoon, then pile on the garnishes for a gorgeous look. Sometimes I serve it in mini mason jars or hollowed-out mini pumpkins if it’s autumn — it’s such a conversation starter and adds a festive touch.

Make Ahead and Storage

Storing Leftovers

I store my leftover pumpkin hummus in an airtight container in the refrigerator and it stays fresh and delicious for about 4 to 5 days. The flavors often develop and deepen after sitting overnight, which I love. Just give it a good stir before serving again.

Freezing

Freezing pumpkin hummus is possible but I noticed it changes texture slightly after thawing—sometimes a bit grainy. If you want to freeze it, portion into ice cube trays or small containers and thaw overnight in the fridge. Then whisk it well before serving to bring back creaminess.

Reheating

This hummus is best enjoyed cold or at room temperature, but if you want it warmer, let it sit at room temp for 15-20 minutes, then drizzle fresh olive oil to revive that silky texture. Avoid microwaving directly, which can dry it out.

FAQs

Can I use fresh pumpkin instead of canned for this recipe?

Absolutely! Roasting fresh pumpkin chunks until tender and then pureeing them gives a richer, fresher pumpkin flavor. Just make sure it’s well cooked and soft before blending. This personal touch really ups the yum factor!
What can I substitute for tahini if I don’t have any?

If you don’t have tahini on hand or need a nut-free alternative, sunflower seed butter or even smooth peanut butter works well to add that creamy, nutty backbone. It tweaks the flavor slightly but still delicious.
How do I prevent my pumpkin hummus from being too thick?

Simply add water a teaspoon at a time while blending until you reach your preferred consistency. Olive oil also helps smooth the texture, so you can drizzle more in if needed. Be cautious—too much liquid can thin it out too much.
Is this recipe vegan and gluten-free?

Yes, it is! All ingredients are plant-based and naturally gluten-free, making this dip perfect for a variety of diets.
Can I make this recipe ahead of time?

Definitely. This hummus improves in flavor after a few hours or overnight in the fridge. Just cover it tightly and give it a good stir before serving.

Final Thoughts

I absolutely love how this Creamy Pumpkin Hummus with Pumpkin Seeds and Smoked Paprika Recipe has become a staple in my kitchen every autumn and beyond. It’s simple, quick, and feels a little special without any fuss. Whether you’re new to hummus or looking to jazz up your snack game, I promise this recipe will earn a permanent spot on your menu — and maybe even become a household favorite like it has in mine!